Great gluten-free cake that everyone will enjoy. Great texture, great flavour, great crumb... oh my goodness!
3 oz bittersweet chocolate melted in top of double boiler
2 1/2 cups Gluten-Free flours (I used 1/2 cup each of brown rice flour, white rice flour, light buckwheat flour, tapioca starch and corn starch)
1 tsp xanthan gum
2 tsp cinnamon
1 tsp salt
2 tsp baking powder
1 cup of either mayonnaise or sour cream, or a mixture of both
2 cups sugar
1 medium zucchini grated finely, and gently squeezed to remove some of the water. Should have about 2 cups grated zucchini
Preheat oven to 350. Line a large oblong baking pan with parchment paper.
Melt the chocolate.
In a bowl, mix the GF flours with xanthan gum, cinnamon, salt and baking powder.
In large mixing bowl, beat the eggs until fluffy. Add mayo &/or sour cream. Mix well. Add melted chocolate. Add sugar. Mix well. Add dry ingredients, then zucchini.
Pour into the prepared baking pan and bake in the middle of the oven for 55 minutes.
Remove from oven and either cool before frosting, or pour this warm fudge frosting over the cake while still warm, then allow to cool before serving.
Mocha Fudge Frosting1/2 cup butter
1/4 cup cocoa powder
1 Tbsp instant coffee
1/3 cup milk (or milk substitute)
1 pound icing sugar
In medium saucepan, heat the butter, cocoa, coffee & milk until the butter melts and the mixture is just a little bubbly. Remove from heat. Add the icing sugar and mix well. Pour over your cake while still warm. Allow to cool a bit before serving.
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